On the peaceful banks of the Yonne River in Joigny, La Côte Saint-Jacques & Spa*** has embodied the finest traditions of French gastronomy for nearly eighty years.

For Easter, Chef Alexandre Bondoux, now leading the kitchens of this two Michelin-starred institution, unveils an elegant seasonal creation: Milk-fed Lamb “Land & Sea”, white asparagus and coffee sabayon.

This refined dish perfectly balances contrasts and textures, bringing together the delicate sweetness of milk-fed lamb, the subtle iodine notes of Gambero Rosso, the freshness of white asparagus and the surprising finesse of a coffee sabayon.

It is a contemporary interpretation of seasonal ingredients, faithful to the philosophy of the house: precision, respect for produce and emotional depth on the plate.

The Recipe: Milk-fed Lamb “Land & Sea”, White Asparagus & Coffee Sabayon

Ingredients

Lamb and prawns

• 1 milk-fed lamb rack

• coffee mustard (to taste)

• chopped parsley (to taste)

• coffee oil (to taste)

• 4 Gambero Rosso prawns

Garnish

• 12 white asparagus

• Colonnata lard (to taste)

• clay

Sauce

• lamb trimmings

• prawn and shrimp heads

• 1 litre brown stock

• 0.5 litre white stock

Shrimp chips

• 1 rice sheet

• egg white

• 250 g pink shrimp

Coffee sabayon

• 3 egg yolks

• 1.5 g agar agar

• 0.5 g xanthan gum

• lemon juice (to taste)

• trablit coffee extract

• 1 espresso (60 ml + 40 ml water)

Preparation

Lamb and prawns

Debone the lamb rack and separate the fillets and belly pieces.

Roll the fillets together and cook sous-vide at 56°C for 40 minutes.

Season the belly pieces, roll them and cook sous-vide at 72°C overnight.

Peel the prawns, keeping the tail and last shell segment intact.

Prepare a rich prawn head sauce lightly infused with lamb trimmings.

Asparagus

Peel the asparagus and trim them to 13 cm in length.

Season with coffee oil and wrap in thin slices of Colonnata lard.

Roll out clay to ½ cm thickness and seal the asparagus inside.

Cut the asparagus tips diagonally.

Chips

Peel the shrimp and blend into a paste.

Spread very thinly onto a Silpat mat and dry in the oven at 60°C overnight.

Once dry, grind into powder.

Brush the rice sheet with egg white, sprinkle with shrimp powder, cut into triangles and fry at 180°C.

Coffee Sabayon

Using a hand blender, mix the powders with the coffee and egg yolks.

Emulsify with clarified butter and adjust seasoning with a little lemon juice.

Transfer to a siphon.

Final Assembly

Bake the clay-covered asparagus in the oven at 200°C for 30 minutes.

Strain the coffee mustard and place in a piping bag.

Warm the sabayon to 51°C.

Finish the sauce with butter and adjust seasoning with lemon juice.

Reheat the lamb confit and fillet, then sear the prawns and lamb fillet.

Lightly caramelize the lamb confit and glaze with the sauce.

Sauté the asparagus tips in fresh butter and glaze lightly.

Arrange the lamb, asparagus and prawn harmoniously on the plate.

Serve the sabayon and sauce separately.

La Côte Saint-Jacques: A Legendary Burgundian House

Founded in 1946 by Marie Lorain, La Côte Saint-Jacques has grown into one of the most respected gastronomic institutions in France.

In the 1950s, Michel Lorain and his wife Jacqueline, one of the first female sommeliers in France, transformed the family guesthouse into a renowned gastronomic destination.

• ⭐ First Michelin star – 1971

• ⭐ Second star – 1976

• ⭐⭐⭐ Third Michelin star – 1986, under Jean-Michel Lorain

Today, the culinary legacy continues with Chef Alexandre Bondoux, nephew of Jean-Michel Lorain, who took over the kitchens in 2024 while maintaining the house’s identity.

His cuisine is defined by:

• clarity of flavours

• precision of textures

• strong seasonal inspiration

• respect for local producers.

A Five-Star Hotel on the Banks of the Yonne

Beyond its two Michelin-starred restaurant, La Côte Saint-Jacques & Spa*** offers a complete luxury experience.

The property features:

• 22 elegant rooms and suites overlooking the Yonne River

• an 850 m² spa with indoor swimming pool

• the gastronomic restaurant

• the Bistrot des Générations, celebrating family classics

• peaceful gardens and terraces by the water.

In this serene corner of Burgundy, gastronomy, hospitality and French art de vivre come together to create an unforgettable destination.

📍 La Côte Saint-Jacques & Spa***

14 Faubourg de Paris

89300 Joigny – Burgundy, France**